SMOKED TROUT AND GRAPEFRUIT SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Grate 1/4 teaspoon zest from the grapefruit and set aside. Trim the ends from the grapefruit, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into the bowl.
- Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl.
- Toss the watercress, endive, lettuce, celery and onion in a large bowl. Add the dressing and toss to coat. Divide the salad among shallow bowls. Top with the reserved grapefruit segments and the smoked trout.
Nutrition Facts : Calories 225, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 101 milligrams, Sodium 309 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 20 grams
GRAPEFRUIT AND SMOKED-TROUT "COBB" SALAD
This Grapefruit and Smoked-Trout "Cobb" Salad is equal parts refreshing and satisfying. To cool cooked farro and other grains more quickly, spread them out on a rimmed baking sheet and transfer to refrigerator until cool.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 10
Steps:
- For the dressing, whisk together grapefruit juice, shallot, and Dijon; season with salt and pepper. Whisk in oil.
- Toss lettuces and farro with 1/3 cup dressing and divide among 4 bowls. Top with flaked trout, avocado slices, and grapefruit. Season with pepper, drizzle with more dressing, and serve.
SMOKED TROUT SALAD WITH AVOCADO AND GRAPEFRUIT
Steps:
- Flake the trout into 1-inch pieces. In a bowl, whisk the 1/4 cup of oil with the lemon juice: season with salt and pepper. Using a sharp knife, peel the grapefruits, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Cut the sections into 1-inch pieces. In a medium bowl, gently toss the avocados with 2 tablespoons of the dressing. In a large bowl, toss the arugula, endives and red onion with 2 tablespoons of the dressing. Add the grapefruit pieces, sliced radishes and smoked dtrout and the remaining dressing and toss gently. Add the avocados. Spriead the salad out on plates.
SMOKED TROUT AND AVOCADO SALAD
This can be served a lovely entree/first course or even as one big salad. If you like you substitute the smoked trout with smoked salmon, but personally I think the trout is just that bit more special.
Provided by Terese
Categories Trout
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
- Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
- For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
- Toss the salad together with the dressing and serve.
Nutrition Facts : Calories 391.4, Fat 31, SaturatedFat 4.5, Cholesterol 22.9, Sodium 64.7, Carbohydrate 20, Fiber 10.8, Sugar 5.7, Protein 15
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